What an eyeful. Sets the standard for "open crumb", and perhaps for bold crust on a baguette. Love the darker toastiness of these compared to your more golden 36h bags. And the quality of the photography is, as always, right up there with that of the subject matter.

What I have trouble understanding is how you can hack apart these beautiful loaves for the photo shoot, thus opening up that exquisite crumb to staling. I mean, the whole longitudinal slice - big sandwich? Big family? I hope so! Anyway, thanks for doing so for us!

A normal electrical oven in my apartment, the baking procedure and temp can be found from the link to the original 36 hour baguette formula. essentially it's preheated with a stone with highest possiblel temp, bake at 460F for 25min. With steam for the first 10.

100th (not really but it seems like it) 36 hr baggies variation. Every Time I put lavender in something one of the girls complains about the taste - its like some folks think cilantro tastes like soap. Lavender can be pungent. Never tried lavender in bread. Love the spelt and rye in the other two also. Both make plain old white bread better - even in small amounts. makes all the difference.

Yeah, baking with lavender is tricky, sometimes it's too floral. However, kneaded into bread dough, most spice taste milder, lavender is no exception in this case. Another combo I like in tarts/cakes is dark chocolate and lavender, the bitterness of chocolate seems to complement lavender well.

Amazing baguettes Txfarmer. You and Dave have these down to perfection.

I tried this once and my results were not quite there yet, but after you have reminded me how beautiful and tasty they can be I will have to try again. The last time I had an unfortunate incident while trying to transfer the rested baguettes from my couche to the oven and ended up with several disfigured breads. Needless to say you have inspired me to try again!

I just posted my first baguettes, and of course are hooked on trying to achieve what you have done here.

I love your sourdough recipe so much. When I was making mine I was kind of bummed about going back to commercial yeast, and left wondering what they would be like the sourdough way. Also having my starter (Bubbles) just sitting there feeling abandoned. I felt so bad!

whole wheat baguettes. Never ever seen anything like those holes in any bread like that and why she is known as Empress Ying around here, the daughter of Ming the Merciless because..... her bread baking is out of this world and unparalleled by any simple non alien human baker here on earth :-)

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